seafood enchiladas

Easy Enchilada Recipe served with rice and black beans.

Seafood Enchiladas with Imitation Crab

1.5 lbs Imitation Crab

Four Cheese Mexican Blend

wraps

sour cream

tsp butter

onion

tsp Cilantro

Hot sauce

Salt & Pepper

Preheat oven to 350 degrees. Melt butter in...

Preheat oven to 350 degrees. Melt butter in deep skillet on medium heat.

Add onion, crab meat, salt, pepper and saute...

Add onion, crab meat, salt, pepper and saute until onions are clear.

Add cilantro, sour cream and 1 cup cheese.

Blend and reduce heat to low.

Add few shakes of hot sauce and blend.

Separate crab mix evenly into 4-6 servings in...

Separate crab mix evenly into 4-6 servings in pan.

Place one section of filling down middle of...

Place one section of filling down middle of burrito, then wrap and fold.

Add to the dish fold side down and...

Add to the dish fold side down and repeat.

Pour enchilada sauce over center of wraps and...

Pour enchilada sauce over center of wraps and top with cheese.

Bake 25-30 min.

Serve with sour cream & green onions for...

Serve with sour cream & green onions for garnish.

Shrimp Enchiladas

olive oil

garlic,

onion, diced

red bell pepper, chopped

jalapeño, seeds removed and minced

lb. shrimp, shells removed, deveined, and chopped

Kosher salt

black pepper

butter

tbsp. all-purpose flour

c. milk

green chilis

cumin

flour tortillas

c. shredded Monterey Jack, divided

cilantro,

Pico de gallo,

I do always have a problem with the tortillas turning mushy so I skipped putting the sauce on the bottom of the casserole and sprayed it with Pam instead.  During the last five minutes of cooking, I added the sauce and the cheese.  Turned out lovely with a little crisp on the bottom, saucy and cheesey and just yum.

These truly are THE BEST shrimp enchiladas! I didnt have sour cream, so I used cream cheese in lieu- I think it made the sauce consistency a little thicker, and I didnt experience the mushy tortillas that others mention.  The husband raved that the enchiladas were better than the ones we enjoy at our favorite local mexican seafood restaurant!  Wow! Absolutely delicious!
 This recipe is easy, delish AND a keeper! <3

We loved it! I do think it needed more shrimp though. Next time I will use 1 1/2 - 2 lbs.

make sure you use strong Tortillas
 they go to mush if you don't. A nd double shrimp to at least 2 lbs. I also added a lot more seasonings

Absolutely delicious!!! Saving and printing this recipe!! We added the sauce to our red sauce in our beef enchiladas as well as using this recipe for shrimp.

Thank you! This recipe was perfect. I made a few substitutions to make it keto friendly. Almond Milk (Vanilla Flavored), Almond Flour and Protein Wraps. I served it over Mexican Cauliflower Rice and viola!

I think I may try a mix of red,yellow, orange peppers. I added a little homemade taco seasoning (just a smidge)... other than that, I feel confident to serve these to friends next time... I can’t wait for them to try..

Made this for my wife’s b day and it was fantastic!! I diced up some tomatoes to add along with the fresh parsley on top of the cream sauce before adding to the oven.

This came out terrific! Not mushy at all (maybe because I cooked in my air fryer/convection oven?) and there was plenty of shrimp. But I used a one lb bag of Trader Joe’s Argentinian shrimp which are completely peeled and deveined, so there was no waste, the entire pound was shrimp.

This recipe is good....but not sure I would call it "The Best" as it's labeled for the recipe.  I agree with the reviews that say the enchiladas are a bit mushy.  I will admit that could be a taste preference.  All in all, they were good....but doubtful I will make them again.  Bechemel sauce has its place, not sure it's in enchiladas.

These were a little bland for me the night I made them, but they tasted much more flavorful the next day. I'd probably add more cumin, some chili powder, and double the shrimp next time, but I will make again. They were very quick and easy, which wins major points with me.

Cream saUce very thick too but  very good I had to thin it with some broth

Seafood Enchiladas are creamy and cheesy and full of shrimp, scallops, crab, and vegetables. A seriously good enchilada recipe!

Seafood Enchiladas

shrimp

lump crab meat ((drained))

bay scallops

mushrooms ((sliced))

zucchini

baby spinach

salt

green enchilada sauce

queso fresco ((crumbled))

monterey jack cheese ((grated))

Preheat oven to 350-degrees F.

Preheat a 12&quot; skillet over medium-high heat with butter and oil. 

Add onion, zucchini, and mushrooms to the skillet. Saute until the onions are translucent and the vegetables are tender, about 8 to 10 minutes.

Add spinach to the skillet and stir until wilted, about 3 minutes.

Add shrimp, scallops, and crab to the skillet.  Saute until the shrimp just start to turn pink, about 3 to 5 minutes.

Stir in sour cream, 1 cup of the enchilada sauce, salt, pepper, and cumin.

Enchilada Filling

For each tortilla, spread ½ cup of seafood mixture in the center then sprinkle 1 tablespoon of queso fresco,  and 1 tablespoon jack cheese.

Roll each tortilla, leaving the ends open. Place each enchilada seam side down into a greased 13 x 9-inch casserole dish.

Spread any remaining filling and enchilada sauce over the enchiladas, then sprinkle with the remaining jack cheese.

Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 more minutes, or until heated through and bubbly.

Assembly

How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!

Crab Enchiladas with Creamy White Sauce

salted butter

cream cheese

heavy whipping cream

green chiles

cheddar cheese (shredded)

Monterey Jack cheese (shredded)

Roma tomatoes* (diced, optional)

garlic (minced)

red bell pepper (minced

lemon juice

Badia Complete Seasoning*

white crab meat (drained)

corn tortillas

green onions (diced)

To make the sauce, melt the butter in the saucepan on medium heat.

Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.

Add the cream cheese in with the onion, stirring 'til it melts.

Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.

Let the sauce simmer, constantly stirring, 'til it begins to thicken. It'll probably take about 10 to 15 minutes.

Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you'll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.

Preheat the oven to 350° F and grease a 9&quot;x13&quot; baking dish with cooking spray.

Heat the olive oil on medium heat in a skillet.

Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or 'til it's softened.

Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.

Mix everything together really well.

Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating 'til warmed.

Spread about a cup of the white sauce into the bottom of your greased baking dish.

Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.

Place each crab enchilada, seam side down, in the baking dish on top of the sauce.

Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.

Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1581551437/cu4asj84g5wuppezgayn.mp4

Creamy Crab Enchiladas with Creamy White Sauce

Quick and easy crab enchiladas with diced chilies, spices,&nbsp;and cheese in a creamy white sauce.

Creamy White Sauce Crab Enchiladas

yogurt

all-purpose flour

smoked paprika

milk

green onion (sliced (about ½ cup))

(7-inch) corn tortillas

cheddar cheese

cilantro leaves

Preheat oven to 350º F. To make the sauce: In a large bowl stir together sour cream, yogurt, flour, salt, cumin, and paprika. Stir in milk and green chilies. Divide sauce in half.

Combine chopped crab meat and green onions in one half of the sauce to make the filling.&nbsp;

Evenly divide filling between tortillas. Roll tightly and place in a baking dish, seam down.

Spoon remaining sauce evenly over the tops of the enchiladas. Sprinkle evenly with cheese.&nbsp;

Bake uncovered, for 35-40 minutes, until heated through and cheese is lightly browned. Let stand for 10 minutes and top with cilantro as garnish.

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable

Shrimp Enchiladas 

pinch saffron with hot water

onion, white or yellow, rough chopped

garlic, rough chopped

yellow bell peppers (or

chicken broth

pumpkin seeds (or raw cashews)

coriander

cayenne

salt, more to taste

pepper

turmeric, optional, for color.

lime juice (zest it, save for filling)

garlic cloves, rough chopped

-2 tablespoons jalapeno, finely chopped

lb shrimp, raw, peeled and deveined, chopped

oregano

lime zest

Salt

mozzarella

cilantro

Make the yellow mole sauce:  

Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. 

Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add  1/2 cup of the mole sauce and half of the cheese.

Assemble

Warm the tortillas (so they are pliable and don&#8217;t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9&#215;13-inch baking dish. Place roughly 1/2 cup of the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won&#8217;t need all -save the extras for plating. Sprinkle with cheese. 

Bake uncovered until golden and melty, 20-25 minutes. 

If serving like the photo above, heat the remaining mole sauce in a small saucepan. Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Microgreens are nice here too.

Seafood burritos with imitation crab, shrimp and loaded with toppings.

Baked Seafood Burritos

lb fresh small shrimp (cooked, diced)

Four Cheese Mexican Blend -Tillamook

Enchilada Sauce

tsp cilantro

lettuce (chopped)

(diced)

onions

Sour cream

Add onion, crab meat, shrimp, salt, pepper and saute until onions are clear.

Serve with sour cream &amp; green onions for garnish

These creamy shrimp enchiladas are rich, flavorful, and easy to make—perfect for any occasion!

Creamy Shrimp Enchiladas Recipe

1-2 Tbsp vegetable oil

1 small yellow onion sliced thin

2 large jalapenos seeded

tomatoes “on a vine’ diced

whipping cream

1/2 cup sour cream

2 garlic cloves minced

pepper to taste

1/2 tsp chipotle chili powder

1/2 tsp cumin

4 soft taco flour tortillas

8 oz Monterrey Jack cheese grated, divided

Preheat and prep

Set your oven to 350°F and lightly grease your baking dish. This step is key because if you forget to grease the dish (like I have on a distracted day), you’ll end up with stuck-on tortillas that are a pain to serve.

Cook the veggies

Heat up your oil in a pan and toss in the onions and jalapenos. You want to cook these until they just start to soften—about 5 minutes. Then, add your diced tomatoes and garlic. The smell of the garlic hitting that hot pan? Pure bliss. Cook everything down until the veggies are nice and soft.

Make the sauce

While your veggies are cooking, whisk together the heavy cream, sour cream, chipotle chili powder, cumin, cayenne, and a pinch of salt. Pour this creamy mixture right into the pan with your veggies, stirring well. Bring it to a gentle simmer, then lower the heat.

Cook the shrimp

Nestle the shrimp into the sauce in a single layer and let them cook until opaque on the bottom (about 2-3 minutes). Flip them and finish cooking until they turn pink and opaque all the way through. Don’t overcook—shrimp get rubbery fast if left too long in the heat.

Fill the tortillas

Now comes the fun part. Spread half of your shredded cheese onto the tortillas, then add a scoop of the shrimp-veggie mixture on top. Roll them up and place them seam-side down in your greased baking dish.

Pour and bake

Pour the remaining sauce over the enchiladas, top with the remaining cheese, and bake for about 15-18 minutes. You’re just looking to melt the cheese and get everything bubbly and delicious.

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The most viewed seafood enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed seafood enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine